Divert your bottled pasta sauce thinking from spaghetti and make a filling casserole without spending too much more time. Make sure you use chunky vegetable pasta sauce for the best flavor and nutrition.
SAUSAGE PENNE BAKE (Pantry Cooking II)
8 ounces (2-1/2 cups) penne pasta, cooked al dente
1 jar or can (26 ounces) chunky garden vegetable spaghetti sauce
1 can (8 ounces) tomato sauce
1 can (4 ounces) sliced mushrooms, drained
8 ounces summer sausage, diced
1/3 cup Parmesan cheese
Mix cooked pasta, spaghetti sauce, tomato sauce, mushrooms, and sausage. Pour into a greased 8×12-inch or shallow 2-quart baking dish. Top with cheese. Bake at 350o for 20 minutes. Serves 6.
